Recent content by markcc

I use a credit card width between the rollers and haven't had too many problems.

The Roeselare blend doesn't seem to actually get that sour. I've got a flemish ale I made with it which has been in secondary for 18 months and it isn't hugely acidic. Things I've read about Roeselare suggest that it gets more sour the more beers you put it through. So might be worth keeping...

Recipes here seemingly with input from John Keeling of Fullers.. http://byo.com/bock/item/2318-fuller’s-the-pride-of-london

I've done it using the same process as Steve. I did the souring in a Grainfther and didn't have access to CO2, so put cling film over the top of the wort and then cling filmed the lid on. I'll probably have another go soon, but will use a lacto culture - either I'll buy one or make a starter...

Rolled/flaked oats, i.e. the porridge oats you buy in the supermarket, have already been gelatinized. Just mill them with the rest of your grain and add straight to the mash. If you use raw oat groats or steel cut oats, you'll need to look at a cereal mash.

Maris Otter might be a bit strong and dark for the NE style. You could think about using Golden Promise for a milder flavor and paler colour. I don't think you necessarily need the carapils, although I did see that Cloudwater added carapils in one of the recent versions of their DIPA...

No love for Golden Promise? Cloudwater's DIPAs use it as the major part of their grain bill. I use it in all my pale ales and think it gives a great pale colour and a nice, but not overpowering flavour. 80% Golden Promise, 10% wheat malt and 10% porridge oats is a good starting point.

It was quite day! Got to try a few things I don't suppose I'll ever get to drink again. Look out for the next one in 2018.

I went to a day event in the village a few years ago. It kicked off with a couple of lectures on lambic brewing, followed by a five course lunch at the bar with a different beer at each course. I sat next to a bloke that introduced himself as Michel. I only later realized he was Michel...

I went Cantillon's "Quintessence" last year which is a tasting they run once every two years. Easily the best tasting I've been to - I think there was something like 20 different Cantillon beers to try. They even cracked open some bottles of 20 year old geuze. Next Saturday (18th March) is...

Probably fine for a "regular" beer, but if you want a big beer to attenuate well then aeration really helps.

That's exactly what you're looking for with a Brett fermentation!! Looks like it's working just fine.

Did one recently with 75% Golden Promise and 25% rolled oats which came out pretty good. I wouldn't use sugar unless trying for a 8/9% DIPA.

Roeselare blend from Wyeast is another alternative. I've got a Flemish ale I made with it which has been in secondary for about a year now.

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